Vegetable Soup Quinoa
1 1/2 tablespoons olive oil
1 medium yellow onion
6 carrots, peeled
3 cloves garlic
1 yellow squash
8 oz sliced white mushrooms
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
15 oz can of cannelloni beans (or any white beans), rinsed well and drained
15 oz can of no-salt-added diced tomatoes
32 oz vegetable broth
5 leaves fresh basil, chopped
1 cup quinoa, rinsed and drained
- Heat olive oil in a large pot over medium-high heat.
- Dice onion and carrots and add to the pot, cooking until onions are translucent and carrots are slightly softened, about 5 minutes.
- Meanwhile dice the garlic and chop the squash and zucchini into bite sized half-moons. Add to onions and carrots and cook for a few more minutes.
- Add mushrooms and dried herbs to the vegetable mixture, along with salt and pepper, to taste. If you are going to be using salted vegetable broth it's probably a good idea to hold off on any salt at this stage.
- Add beans, tomatoes and vegetable broth and bring up to a boil.
- Add quinoa to the pot and reduce to a simmer. Cover lightly and let cook for about 15 minutes until quinoa sprouts. When quinoa sprouts, you will notice a white thread that has curled around the seed.
- Stir in some freshly chopped basil and serve.
This dish is essentially a vegetable soup until you add the quinoa, which absorbs most of the liquid. Another option would be to cook the quinoa separately and then when serving, add a scoop of quinoa to each bowl. I think I'll go this route next time. Also keep in mind that you can sub in any vegetables you have on hand. Cauliflower would be a great option and you could stir in some greens at the end. I probably use different vegetables each time I make this soup, but zucchini is my favorite ingredient here so I pretty much keep that consistent!